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Bacon Jam! I feel like not much more needs to be said. This is a smoky, savoury, caramelized treat. The appetizer we made from the bacon jam was inspired by a President’s Choice advertisement/recipe based on their Bacon Marmalade product. The appetizer construction was easy and delicious, but truly this bacon jam can be appreciated anywhere, on a sandwich, on crackers, with a spoon, with your fingers.

We made this for the party for Dad yesterday and it was a hit. I’ve been contracted to make a batch for one of our good friends, on the condition that he brings me the pound of bacon needed.

DIRECTIONS

Roughly chop the bacon and cook it in a large pan; transfer to a bowl using a slotted spoon, draining off most of the drippings.

Saute the onion and garlic cloves in the remaining drippings for 5 minutes, until soft and starting to turn golden.

Return the bacon to the pan, add the brown sugar, coffee, maple syrup, and vinegar and cook over medium-low heat for half an hour, or until deep golden (mine was more bacon coloured… deep, rich browny red) and thickened to the consistency of jam.

Bacon Jam Appetizers

Slice a baguette and lay the slices out on a baking sheet, drizzle lightly with olive oil.

Toast the slices in an oven set to 350°F for 10 minutes, or until crispy and slightly golden.

Thinly slice your cheddar and place on the baguette slices.

Put the tray back in the oven to melt the cheese and further toast the baguettes.

Dollop some bacon jam on each slice and top with a slice of pear and a sprinkle of thyme.

Step-by-step

Roughly chop the bacon and cook it in a large pan; transfer to a bowl using a slotted spoon, draining off most of the drippings.

Not roughly chopped, so much as evenly chopped.

Saute the onion and garlic cloves in the remaining drippings for 5 minutes, until soft and starting to turn golden.

Onions, bacon, garlic.

Return the bacon to the pan, add the brown sugar, coffee, maple syrup, and vinegar and cook over medium-low heat for half an hour, or until deep golden (mine was more bacon coloured… deep, rich browny red) and thickened to the consistency of jam.

Being one quarter Ukrainian, every once in awhile I get the urge to “get back to my roots” and cook up some delicious Ukrainian fare. As a non-mommy, it was a lot easier to commit the time needed to create the mouth-watering perogies and cabbage rolls commonly associated with Ukrainian cooking, so I had to search out a few new, fast, and easy recipes to satisfy my cravings. This Chicken Paprikash has nearly no prep, so it was the perfect dinner in a flash. Use the sour cream as suggested for a creamier flavor or leave it out altogether if you prefer to experience the full paprika spice experience.

Ukrainian Chicken Paprikash

Ingredients

3 large onions sliced into half circles

3 cloves of garlic (or more if you like!)

3 chicken breast halves

1/4 cup butter

2 tbsp Paprika

1/2 cup rose wine

1/2 cup sour cream

1/2 tsp sugar

Salt and pepper as you choose

Directions

So easy!

Melt the butter, add the onions and sauté until the onion are tender and transparent.

Sprinkle in the delicious paprika, yummy garlic, stir to coat and sauté one minute more.

Toss in some salt and pepper and your wine. Stir and move the onion mixture to one side of the pan.

Grab those chickens and give them a few rounds with the meat mallet and toss them into the empty side of the pan. Cover the chicken with your colourful onion mixture and cook for 10 minutes. Flip and repeat.

When the chicken has cooked for about twenty minutes, remove the onions, add the sour cream and serve with pasta, rice or for a delicious texture twist, try it a top a hot mound of gnocchi. Delish!